Aldo e Riccardo Seghesio

Barolo Nebbiolo

9.0127 ratings
9.09 pro ratings
Barolo, Cuneo, Piedmont, Italy
Nebbiolo
Lamb, Goose, Potato, Baking Spices, Beans & Peas, Hard Cheese, Turkey, Beef, Pasta, Salami & Prosciutto, Tomato-Based, Soft Cheese, Chicken, Veal, White Rice, Herbs, Mushrooms, Pungent Cheese, Pork, Game, Exotic Spices, Chili & Hot Spicy, Duck, Onion, Shallot, Garlic
Top Notes For
Max Kelly

Showing surprisingly well given its youth. Starts off tight and dominated by slightly candied red cherry, but with time and air opens up to show darker fruit, a balsamic note, and a little texture. No notes of tar or rose yet, but nice length and balance. Promising mid-term drinking.

Showing surprisingly well given its youth. Starts off tight and dominated by slightly candied red cherry, but with time and air opens up to show darker fruit, a balsamic note, and a little texture. No notes of tar or rose yet, but nice length and balance. Promising mid-term drinking.

2 people found it helpfulNov 7th, 2015
Ryan Wofford

Delicate & complex but give it some time #barolo

Delicate & complex but give it some time #barolo

Feb 21st, 2016
Mark Eastom

Almost there. I'd say another 5-years and this will be amazing. Rose petals, cran/cherry fruit and med+ tannin. Big, but already approachable.

Almost there. I'd say another 5-years and this will be amazing. Rose petals, cran/cherry fruit and med+ tannin. Big, but already approachable.

Jun 7th, 2015
Dale Cruse

Here's a tip: If you aren't drinking Barolo, start.

Here's a tip: If you aren't drinking Barolo, start.

Aug 24th, 2013
Christian Ramirez

An intense garnet red color, with a complex, sweet spices, violets, balsamic notes on the nose, and a warm, supple, good acidity, well integrated tannins flavor...

Excellent for pasta fresca...

An intense garnet red color, with a complex, sweet spices, violets, balsamic notes on the nose, and a warm, supple, good acidity, well integrated tannins flavor...

Excellent for pasta fresca...

Feb 18th, 2018
Kurt Winrich

So dry, but opening up, getting smoother. Goes well with pasta.

So dry, but opening up, getting smoother. Goes well with pasta.

Jan 24th, 2018
Neal Gracey

Nice and succulent with stone and sour cherry. Love it.

Nice and succulent with stone and sour cherry. Love it.

Jan 13th, 2018
Christopher Fowler

A cherry and tobacco wonderland for my mouth.

A cherry and tobacco wonderland for my mouth.

Nov 14th, 2017
Andrew

Andrew had it on Oct 6th.

Andrew had it on Oct 6th.

Oct 7th, 2017
Monica Ryden

Hello Barolo!

Hello Barolo!

Sep 9th, 2017